Skip to main content
Main

To Bake Carp

A carp baked with butter, spices, herbs, onion, anchovy, and white wine, served with a lemon‑flavored sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
Jump to recipe ↓

Why it works: Clove and nutmeg match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,686 recipes. Both carry estragole, which smells anise, licorice. The science ↓

To Bake Carp

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare and bake

  1. Preheat the oven to 400°F (200°C).

  2. Butter an earthen pan and lay the cleaned carp inside.

  3. Season the carp with cloves, nutmeg, mace, black and white pepper, sweet herbs, onion, and anchovy.

  4. Pour the white wine over the carp.

  5. Bake for 1 hour.

Make the sauce and serve

  1. Carefully remove the carp and place it in a dish over hot water to keep warm.

  2. Pour the baking liquid into a saucepan, boil for a few minutes, then strain it.

  3. Add 1/2 pound of butter rolled in flour to the strained liquid and let it boil while stirring.

  4. Squeeze in the juice of half a lemon and add salt to taste.

  5. Pour the sauce over the fish and garnish with lemon.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Clove + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together8,686 recipes

    Shared aroma: estragole (anise, licorice).

  2. Nutmeg + macetop 4% of all pairs
    Smell alikemoderate
    Cooked together6,557 recipes

    Shared aroma: myristicin (spice, warm).

  3. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Clove + macetop 6% of all pairs
    Smell alikelow
    Cooked together8,400 recipes

    Shared aroma: methyleugenol (clove, spice).

  5. Nutmeg + peppertop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

White wine
Adds moisture and acidity that gently cook the carp while it bakes.
Butter
Adds richness and fat, and with flour helps thicken the sauce.
Anchovy
Adds a savory depth that rounds out the flavor of the fish.
Lemon juice (in the method)
Adds acidity that brightens the rich sauce.

The step that matters

Adding the flour-coated butter to the boiling liquid. Stirring constantly while the butter and flour are added keeps lumps from forming. As the flour starch heats in the liquid, it swells and thickens the sauce, so the sauce must keep boiling and be stirred until smooth.

Swap the white pepper

How well each one fits the dish's main ingredients (butter, clove, nutmeg, mace, pepper, onion, anchovy):

  1. Allspicefits better
  2. Cinnamonfits better
  3. Thymefits better
  4. White pepperthe original

Fit is the average pairing score against butter, clove, nutmeg, mace, pepper, onion, anchovy. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes